Jiffy corn casserole is a side dish that instantly makes any fall dinner or Thanksgiving feast feel even cozier. Thanks to that retro blue box, it’s also the easiest thing you’ll make all season. Comforting Jiffy corn casserole bakes up with a comforting texture that’s both tender like cornbread and moist like golden corn pudding. Here’s how to make the easiest-ever Jiffy corn casserole.

Why you’ll love Jiffy corn casserole

Helpful swap

Vegetarian option: Regular Jiffy corn muffin mix contains lard. Use the vegetarian version to keep the casserole vegetarian.

Make-ahead and storage tips

Make ahead: Casserole can be baked up to two days in advance. Cool completely, then cover and refrigerate. Reheat in the oven at 300 F until warm, 10 to 15 minutes.

Storage: Refrigerate leftovers in an airtight container for up to five days. To freeze, wrap the baked casserole tightly in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and then reheat in a skillet, microwave or oven.

Jiffy Corn Casserole

Serves 6 to 8

Cooking spray or butter, for the baking dish

8 tablespoons (1 stick) unsalted butter

1 (15-ounce) can corn kernels

8 ounces sour cream (1 cup)

2 large eggs

1 (15-ounce) can creamed corn

1 (8.5-ounce) box regular or vegetarian Jiffy corn muffin mix

1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Coat an 8-by-8-inch or other 2-quart baking dish with cooking spray.

2. Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain one (15-ounce) can corn kernels.

3. Add 8 ounces sour cream and two large eggs to the butter and whisk to combine. Add the corn kernels and one (15-ounce) can creamed corn and stir to combine. Add one box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.

4. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.

(Meghan Splawn was The Kitchn’s food editor, skills content, and is now a regular contributor. Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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